Entree: Lithuania – National Cuisine – Skilandis (Traditional Lithuanian smoked and air-dried pork sausage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 0 min

Additional 336 hrs

Total 336 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) pork shoulder, coarsely chopped or coarsely ground
- 1 lb (454 g) pork fatback, coarsely chopped
- 2 tbsp (30 g) kosher salt
- 1 tsp (5 g) pink curing salt (Prague powder #1)
- 2 tbsp (12 g) coarsely cracked black pepper
- 2 tsp (4 g) juniper berries, crushed
- 4 cloves (about 0.42 oz (12 g)) garlic, minced or pressed
- 1 tsp (1 g) dried marjoram or 2 tsp (2 g) fresh minced marjoram
- 1 tsp (2 g) ground allspice
- 1 tsp (5 g) sugar
- 1/4 cup (60 ml) cold water
- 4 natural hog casings, or 1 hog casing sheet, rinsed and soaked as needed
- Butcher twine or sausage netting for tying

Show original ingredient measurements

- 3 lb (1.36 kg) pork shoulder, coarsely chopped or coarsely ground
- 1 lb (454 g) pork fatback, coarsely chopped
- 2 tbsp (30 g) kosher salt
- 1 tsp (5 g) pink curing salt (Prague powder #1)
- 2 tbsp (12 g) coarsely cracked black pepper
- 2 tsp (4 g) juniper berries, crushed
- 4 cloves (about 12 g) garlic, minced or pressed
- 1 tsp (1 g) dried marjoram or 2 tsp (2 g) fresh minced marjoram
- 1 tsp (2 g) ground allspice
- 1 tsp (5 g) sugar
- 1/4 cup (60 ml) cold water
- 4 natural hog casings, or 1 hog casing sheet, rinsed and soaked as needed
- Butcher twine or sausage netting for tying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the chopped pork shoulder and fatback in a large bowl with the kosher salt and pink curing salt; mix thoroughly and refrigerate for 12–24 hours to cure and develop flavor.
2. After curing, add cracked pepper, crushed juniper, minced garlic, marjoram, allspice, sugar, and cold water to the meat; mix until seasonings are evenly distributed and the mixture binds when pressed.
3. Prepare casings according to package directions and fill the casings with the meat mixture, forming 2–3 medium-sized log sausages (about 3–4 inches (8–10 cm) diameter). Tie both ends with butcher twine and prick any large air pockets gently with a needle.
4. Chill the stuffed sausages uncovered in the refrigerator for 8–12 hours to firm up the filling before smoking.
5. Cold-smoke the sausages at 70–90°F (21–32°C) for 6–12 hours using hardwood (beech, oak, or alder are traditional) to impart a strong smoky flavor; ensure smoke is continuous but light to avoid cooking the meat.
6. After smoking, hang the sausages in a cool, well-ventilated place with temperatures around 50–60°F (10–15°C) and relative humidity near 65–75% to dry and mature. Allow to hang for 3–6 weeks depending on thickness and desired dryness.
7. Check periodically for proper drying and any off-odors; when firm to the touch and sufficiently dried, refrigerate or wrap and store in a cool place. Slice thin to serve at room temperature.

1. Combine the chopped pork shoulder and fatback in a large bowl with the kosher salt and pink curing salt; mix thoroughly and refrigerate for 12–24 hours to cure and develop flavor.
2. After curing, add cracked pepper, crushed juniper, minced garlic, marjoram, allspice, sugar, and cold water to the meat; mix until seasonings are evenly distributed and the mixture binds when pressed.
3. Prepare casings according to package directions and fill the casings with the meat mixture, forming 2–3 medium-sized log sausages (about 3–4 inches / 8–10 cm diameter). Tie both ends with butcher twine and prick any large air pockets gently with a needle.
4. Chill the stuffed sausages uncovered in the refrigerator for 8–12 hours to firm up the filling before smoking.
5. Cold-smoke the sausages at 70–90°F (21–32°C) for 6–12 hours using hardwood (beech, oak, or alder are traditional) to impart a strong smoky flavor; ensure smoke is continuous but light to avoid cooking the meat.
6. After smoking, hang the sausages in a cool, well-ventilated place with temperatures around 50–60°F (10–15°C) and relative humidity near 65–75% to dry and mature. Allow to hang for 3–6 weeks depending on thickness and desired dryness.
7. Check periodically for proper drying and any off-odors; when firm to the touch and sufficiently dried, refrigerate or wrap and store in a cool place. Slice thin to serve at room temperature.